Our palattes were in the mood for something exotic tonight. One of my favorite ethnic cuisines is Indian and the fragrant spices seemed to be just what we needed. Tonight I made a lamb korma curry.

Korma is a type of mild curry dish from Indian and is often made with a yogurt sauce, cream or peanuts. The flavor is based on a mixture of spices, combined with yogurt and/or cream kept below curdling temperature and incorporated slowly and carefully.

Here is my recipe for Lamb Korma Curry. Note there are a few traditional Indian ingredients, which I purchased from an Indian market:

Add the remaining ingredients except the potatoes, peas and yogurt.Stir and cover, allowing the lamb to simmer on low.Simmer for about 30-45 minutes to ensure the lamb is tender.After 30 minutes, add chopped potatoes. Cover & simmer.After 45 minutes, add frozen peas and stir.Remove from heat and stir in yogurt.Allow it to rest covered for 5-10 minutes before serving.

I served this over couscous cooked in beef broth and a side of garlic naan.